St. Patrick's Day Galette
This galette is overflowing with easy to prepare healthy vegetables and flavorful Asiago cheese, perfect for brunch, a main dish or a side
Ingredients
- 2-3 cups baby carrots
- 8 oz. sliced baby bella mushrooms
- 24 spears asparagus, or 1 large bunch
- 4 oz shaved Asiago or Parmesan cheese
- 1 pie crust dough round
- 1/2 cup aioli, mayonnaise, mustard, salad dressing, or plain yogurt
- olive oil
- ground black pepper
- garlic salt
- 1 T butter
Instructions
- Preheat oven to 400 degrees
- Line a rimmed baking sheet with parchment paper and put carrots on it in a pile. Drizzle with olive oil and season with pepper and garlic salt
- Toss around to coat carrots and spread into an even layer. Cook for 30 minutes or until carrots are soft when pierced. Reduce oven temperature to 375 degrees.
- While carrots are roasting, saute mushrooms with butter and a drizzle of olive oil in a skillet on medium high, stirring only occasionally until mushrooms are golden on both sides. Set aside.
- Snap tough ends off asparagus and rinse. Wrap in a clean towel and microwave on high for 2 minutes. Immediately unwrap asparagus to prevent further cooking and place on cutting board to cool
- Put dough round on a piece of parchment paper and spread with a thin layer of prepared sauce, leaving a one inch border.
- Cut asparagus into one inch pieces
- Top sauce and dough round with a layer of carrots and sprinkle with cheese
- Add mushrooms in an even layer and sprinkle with more cheese
- Top with asparagus pieces and another sprinkle of cheese
- Fold dough up and over the layered vegetables, folding dough into pleats as you go around the edge.
- Transfer galette onto a baking sheet, holding the parchment paper on each side and carefully lifting and sliding on to sheet.
- Bake at 375 degrees for 30-40 minutes or until dough is golden and cook through
- Cut into large wedges for main dish or smaller wedges for a side dish